5 tbsp. butter
2 c. chopped leeks
1 1/2 c. chopped carrots
6 c. chicken broth
2 tsp. dillweed
2 tsp. salt
1 bay leaf
1 lb. mushrooms
1 c. cream (half and half)
1/4 c. flour
2 lb. potatoes, peeled and diced

Saute carrots and leeks in butter for 5 minutes. Add broth and spices and potatoes. Cover and simmer 20 minutes; saute mushrooms in butter 5 minutes. Combine cream with flour, add mushrooms; stir cream mixture into soup. heat just until thick.